Description
Learn how to make Blackened Salmon in the oven! Tender and flakey with a blackened exterior, every bite is bursting with savory spicy flavor.
Ingredients
Scale
- 2 1/2 lb. whole salmon fillet
- Olive oil
- 1 Tbsp. paprika
- 1 Tbsp. onion powder
- 1/4 tsp. dried thyme
- 1/4 tsp. dried oregano
- 1/2 tsp. black pepper
- 2 tsp. kosher salt
- 1/2 tsp. cayenne pepper
- 1 tsp. smoked paprika
- Lemon wedges, for serving
- Fresh herbs such as parsley, dill, or chives, for garnish, optional
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.
- Pat the salmon fillet dry with paper towels, then rub it all over with olive oil.
- In a small bowl, combine paprika, onion powder, thyme, oregano, black pepper, kosher salt, cayenne pepper, and smoked paprika. Stir until well blended.
- Generously coat the salmon with the seasoning mixture. Place it on the prepared sheet pan and bake on the middle rack for 15–18 minutes, or until the flesh is opaque and flakes easily with a fork. Start checking for doneness around 12 minutes. Cooking time will vary depending on the fillet’s thickness—wild salmon will cook faster due to its lower fat content.
- Remove the salmon from the oven and let it rest for a few minutes. Serve warm with fresh lemon wedges, and garnish with fresh herbs if desired. Serve over rice with roasted vegetables or cooling salads. It’s also great in tacos, grain bowls, lettuce wraps, and salads.
Notes
- Pat the Salmon Dry: Removing excess moisture helps the seasoning stick better and creates a crispier crust.
- Season Generously: The bold flavors of blackened salmon come from a well-seasoned crust, so don’t be shy with the spice blend. You should be able to use all of the seasoning!
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. While you can reheat it gently in a low-temperature oven or skillet, reheating often makes the fish dry and rubbery. For the best texture and flavor, enjoy it cold in salads, grain bowls, or wraps.
- Suggested Portion: A 2 ½ lb. whole salmon fillet typically serves 6 to 8 people, assuming each portion is around 4 to 5 ounces per person.
Nutrition
- Serving Size: 5 oz.
- Calories: 208
- Sugar: 0.2 g
- Sodium: 422.3 mg
- Fat: 8.6 g
- Carbohydrates: 1.6 g
- Protein: 31.9 g
- Cholesterol: 72.4 mg